Maria Rosaria's Scannese Ciambellone
This olive oil ciambellone is one of the best I've eaten! When I asked my little one how many out of 10 he'd award it gave it 100! Maria Rosaria is the kindly sister of the internationally acclaimed Abruzzo cheesemaker Gregorio Rotolo and who runs the kitchen on their organic agriturismo in Scanno, Valle Scannese.
Ingredients
- 500 g Flour 00 or 0
- 1.5 tsp Baking Powder
- 6 Medium Free Range Eggs
- 400 g Caster Sugar
- 130 g Extra Virgin Olive Oil
- 200 g Whole or Semi-Skimmed Milk
- Zest 1 Un-waxed Lemon
Instructions
- Pre-heat the oven to 150 C.
- Whisk the sugar and eggs together till pale.
- Combine the flour and baking powder, sieve into the egg mix slowly and mix thoroughly
- Warm the olive oil, milk and lemon zest in a large saucepan on a low heat.
- Slowly add the the flour & egg mixture and whisk into the milk till both mixtures are thoroughly combined.
- Grease and flour a bundt or ring tin and pour in enough to line the bottom of the tin. Add generous spoonfuls of chocolate spread or your favourite palm-oil free Nutella.
- Pop onto a baking tray and bake for 40-mins on the middle rack of the oven.
- Test the top of the cake with your fingers, it should spring back if it is done, to double check pop a skewer into the middle of the cake it should come out clean. Leave in the oven for another 5 minutes if it requires a little more time, or you prefer a darker crust and then another 5 minutes in the oven with the heat switched off and the door open.
- Remove from the oven and leave to cool in the tin.
- Remove from tin and sprinkle with icing sugar.
Tried this recipe?Let us know how it was!